A breezy, sweet punch-style cocktail with sunny tropical flavors and plenty of refreshment, great for making ahead.
ABy Annebala
Servings
8
2 cup White rum
3 cup Pineapple juice
1.5 cup Mango nectar
0.5 cup Fresh lime juice
1 cup Orange juice
3 tbsp Grenadine
3 tbsp Coconut syrup
2 cup Ginger beer
8 piece Fresh mint (garnish)
1 piece Orange slices (garnish)
4 cup Ice
Calories
342 kcal
Protein
1g
Carbs
49g
Fat
1g
Fiber
1g
Sugar
40g
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Build the Punch Base
1. In a large pitcher or punch bowl, combine the white rum, pineapple juice, mango nectar, fresh lime juice, orange juice, grenadine, and coconut syrup. Stir well until fully combined. Taste and adjust sweetness with a touch more grenadine or coconut syrup if desired.
2 cup White rum,
3 cup Pineapple juice,
1.5 cup Mango nectar,
0.5 cup Fresh lime juice,
1 cup Orange juice,
3 tbsp Grenadine,
3 tbsp Coconut syrup
2. Cover and refrigerate the punch base for at least 30 minutes (or up to 8 hours ahead) to let the flavors meld and chill thoroughly.
Serve
3. When ready to serve, fill the pitcher or punch bowl with ice, then gently pour in the ginger beer and give one gentle stir to preserve the fizz.
2 cup Ginger beer,
4 cup Ice
4. Ladle or pour into ice-filled glasses, and garnish each glass with a fresh mint sprig and an orange slice. Serve immediately.
8 piece Fresh mint (garnish),
1 piece Orange slices (garnish)
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